Negroamaro is a red wine grape variety native to southern Italy, specifically the Salento Peninsula, Tarento, Lecce, Brindisi and Foggia. The name "Negroamaro" translates to "black bitter" in Italian and refers to the grape's dark skin and slightly bitter taste. The little-known Italian Nero Maro is a dark-skinned grape that produces ruby-red wines with enough body and complexity to distinguish themselves from the must, but enough sweet berry flavor for leisurely , easy to drink.
Wines made from the Amaro Negro grape are known for their deep color, which often ranges from ruby red to almost black. They typically produce medium to full-bodied wines with moderate acidity and soft tannins. Flavor profiles can vary depending on winemaking techniques and terroir, but common tasting notes include notes of dark fruits like plums, black cherries, and blackberries, as well as notes of spice, tobacco, and sometimes a hint of bitterness.
Amaro Noir is often used as a blending grape, but it can also be vinified on its own to produce varietal wines, notably in Puglia in the Salice Salentino DOC and Copertino DOC. These wines are often paired with hearty Italian dishes such as grilled meats, pasta with tomato sauce, and aged cheese.
Which wines are made from Negroamaro grapes?
The Nero Amaro grape is most often blended with other varieties, namely Malvasia Nera, Montepulciano, Sangiovese and Primitivo (also Called Zinfandel) - it is a close relative of these varieties. 100% varietal wines are also produced by selected winemakers.
Due to the region's hot Mediterranean climate, these wines made under the Salice Salentino DOC are said to be among the most intense expressions of the Negroamaro grape. Some producers use black coffee to make rosato and frizzante.
Food to Pair with Negroamaro
No matter what you put on the table, a wine made from Amaro Negro is a great pairing choice. In particular, the fruity, full-bodied Amaro Negro wine is a great match for rich, bold flavors: the smokiness of grilled meats, spicy charcuterie, and the rich caramel tones of stews and roasts. All of them fully display the flavor of their fruits.
Conversely, they can also be used as a complementary accompaniment to fresh seasonal fruits and vegetables, especially during the height of summer. Think jammy heirloom tomatoes with creamy, cool mozzarella and peppery basil, stone fruit salad with funky aged cheese, or raw shredded zucchini with garlic, lemon and grassy olive oil.
